Chocolate Chestnut Torte with Chocolate Cognac Mousse

Chocolate Chestnut Torte with Chocolate Cognac Mousse
Photo by Quentin Bacon

Ingredients

  • ¾ cup heavy cream
  • caramelized chestnuts
  • 9 ounces bottled whole shelled roasted chestnuts
  • ¼ cup granulated sugar
  • 2 large egg whites
  • 5 tablespoons Cognac
  • 6 tablespoons unsalted butter
  • + 15 more ingredients
    • ½ teaspoon salt
    • 1 ½ teaspoons baking soda
    • 1 cup unsalted butter
    • 1 ½ cups light brown sugar
    • 4 large eggs
    • 1 teaspoon vanilla
    • 3 8-inch round cake pans
    • 1 8-inch round of cardboard, covered with foil
    • 8 ounces fine-quality bittersweet chocolate (not unsweetened)
    • 2 cups cake flour (not self-rising)
    • 6 marrons glacés (candied chestnuts)
    • ¼ cup unsalted butter
    • 16 ounces fine-quality bittersweet chocolate (not unsweetened)
    • 2 cups heavy cream
    • ¾ cup sour cream

Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too sti...

View full recipe at Epicurious

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